Monosodium glutamate (MSG) was administrated to rats at doses of 0.6 and 1.6 mg/g body weight for 14 days. Body weight and relative liver and kidney weight of rats were significantly increased. On regard to liver func...Monosodium glutamate (MSG) was administrated to rats at doses of 0.6 and 1.6 mg/g body weight for 14 days. Body weight and relative liver and kidney weight of rats were significantly increased. On regard to liver functions, the activities of alanine aminotransferase (ALT) and γ glutamyle transferase (GGT) significantly increased in the serum, on MSG administration, meanwhile, serum total protein, albumin and serum total bilirubin significantly decreased. MSG had adverse effects on kidney functions as serum urea and serum creatinine were significantly increased. Vitamin C (0.3 mg/g body weight) and vitamin E (0.2 mg/g body weight) co-adminstrated with MSG, significantly restored the body weight and relative liver and kidney weights to control levels. In the presence of vitamin C and vitamin E the activities of ALT and GGT in the serum were also significantly reduced to become comparable with control trail. Consequently, serum total protein, albumin and serum total bilirubin were significantly increased in the serum, while serum urea and serum creatinine were significantly decreased after administration of each vitamin. The results showed that MSG at doses of 0.6 and 1.6 mg/g of body weight may cause an adverse effect on the hepatic and renal functions which might be due to oxidative stress induced by MSG on the liver and renal tissue. Supplementation of vitamin C and vitamin E was capable of ameliorating MSG-induced oxidative stress on hepatic and renal functions.展开更多
As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosod...As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosodium glutamate(MSG)by using scalp-electroencephalogram(EEG)to identify the most responsive brain regions to MSG.Three concentrations of MSG(0.05,0.12,0.26 g/100 mL)were provided to participants for tasting while recoding their responsive reaction times and brain activities.The results indicated that the most responsive frequency to MSG was at 2 Hz,while the most responsive brain regions were T4 CzA2,F8 CzA2,and Fp2 CzA2.Moreover,the sensitivity of the brain to MSG was significantly higher in the right brain region.This study shows the potential of using EEG to investigate the relevance between different brains response to umami taste,which contributes to better understanding the mechanism of umami perception.展开更多
The effects of oral administration of low doses of monosodium glutamate (MSG) on behavioral phenotypes, biomarkers of oxidative stress in the brain and liver enzymes in mice were evaluated in this study. Mice were tre...The effects of oral administration of low doses of monosodium glutamate (MSG) on behavioral phenotypes, biomarkers of oxidative stress in the brain and liver enzymes in mice were evaluated in this study. Mice were treated orally with MSG (100, 250 and 500 mg/kg) daily for 21 days before testing for behavioral phenotypes;memory, anxiety, spontaneous motor activity (SMA) and depression. Thereafter, the brain levels of malondialdehyde (MDA) and glutathione (GSH) as well as the activities of liver enzymes, aminotransferase (AST) and alanine aminotransferase (ALT) were determined spectrophotometrically. MSG did not produce significant (P?> 0.05) impairment of memory in the Y-maze test. It also failed to modify the behaviors of mice in the elevated plus maze and light/dark transition tests of animal models of anxiety. MSG had no significant effect on SMA but produced depressive-like symptoms in the forced swim test at a dose of 500 mg/kg. Moreover, it increased the levels of MDA and decreased GSH concentrations in brain tissues of mice. The activity of AST and ALT were elevated in the blood of MSG-treated mice suggesting liver injury. Taken together, these findings suggested that MSG induced oxidative stress in the brain and impaired liver functions but did not produce any behavioral abnormalities in mice at lower doses.展开更多
Although monosodium glutamate(MSG)is a widely used food additive,its safety and systemic side effects have not been fully clarified.The intestinal flora is closely associated with human health;however,it remains uncle...Although monosodium glutamate(MSG)is a widely used food additive,its safety and systemic side effects have not been fully clarified.The intestinal flora is closely associated with human health;however,it remains unclear whether MSG consumption can affect health by acting on the intestinal flora.In this study,serum biomarkers,intestinal structure,intestinal immunity,and intestinal flora were examined to investigate the effects of different doses of sodium glutamate on the body,intestinal function,and intestinal flora of mice.The results showed that 30 mg/kg MSG had no significant effect on serum C-reactive protein,trimethylamine N-oxide,angiotensin II,intestinal interleukin(IL)-1β,IL-6,tumor necrosis factor-α,secretory IgA and fecal albumin in mice,but also promoted intestinal development and regulated the intestinal flora.Moreover,1500 mg/kg MSG increased the risk of cardiovascular disease and damaged the intestinal structure and flora.In this study,MSG was also found to be healthier than salt at the equivalent sodium concentration.Collectively,these findings suggested that low doses of MSG were safe for mice and may have some health benefits as a probiotic by promoting intestinal development and regulating the intestinal flora.展开更多
The parenteral or oral administration of monosodium glutamate (MSG) has been reported to have a deleterious effect on the hypothalamic arcuate nucleus, which changes appetite control. This alteration in function may l...The parenteral or oral administration of monosodium glutamate (MSG) has been reported to have a deleterious effect on the hypothalamic arcuate nucleus, which changes appetite control. This alteration in function may lead to obesity and disorders related to metabolic syndrome, such as alterations in carbohydrate metabolism (glucose and insulin resistance), dyslipidemia and cardiovascular disease. This study evaluates the induction of metabolic alterations due to subchronic consumption of diets containing MSG at levels of 1.0%, 2.5% and 5.0%. Initially the animals (newborn male Wistar rats) consumed the diets containing MSG for a period of 70 days. At the end of this period diabetes was induced by streptozotocin (STZ) and the rats maintained on the same diets for additional 21 days. The induction of diabetes is based on the susceptibility of diabetic animals to metabolic disorders. Methods capable of evaluating the entire metabolic profile of the diabetic condition were used, including biochemical tests and tests able to detect alterations in the organs usually affected by this disease. It was concluded that the consumption of diets containing up to 5.0% MSG did not change the studied parameters for both: diabetic or non-diabetic animals. The alterations observed in the diabetic animals mainly reflected metabolic changes caused by the disease and were not related to the administration of MSG.展开更多
Background and Aims: Some studies have recently indicated that dietary monosodium glutamate (MSG) is linked to obesity and the development of diabetes. Both diseases induce cardiovascular changes, such as increases in...Background and Aims: Some studies have recently indicated that dietary monosodium glutamate (MSG) is linked to obesity and the development of diabetes. Both diseases induce cardiovascular changes, such as increases in blood pressure and arrhythmias, including ventricular fibrillation, which may result in sudden death. Here, we aimed to investigate the effects of oral MSG administration on the electrical conduction and histological dysfunctions of the heart in control and diabetic Wistar rats. Methods and Results: Twenty-one-day-old Wistar rats were fed diets containing 0.0%, 1.0%, 2.5% or 5.0% MSG for 70 days. After this period, diabetes was induced with streptozotocin (STZ;50 mg/kg bw) in half the rats and after an additional 21 days period;the electrocardiographic parameters and heart histology were evaluated. Diabetic rats demonstrated a reduction in heart rate as well as an enlargement of the QRS complex and QT and QTc intervals. Nevertheless, those changes are typical of STZ-induced diabetes, mainly because of electrolyte disturbances. The presence of MSG in the diet did not change the parameters evaluated between the group that received MSG and the group that did not receive MSG. Moreover, no histological alterations in the heart were observed due to MSG ingestion. Conclusion: Based on this evidence, diets containing MSG did not interfere with cardiovascular changes due to diabetes;there were no differences in the electrocardiographic and histological characteristics of the hearts of rats treated with MSG.展开更多
Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the pre...Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condiment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evaluation of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 households in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others. The results of condiment/seasonings survey revealed that sweet soy sauce, MSG, and premix seasoning were used by most of households (±71% or more than 80 households) both in Bogor and Jakarta. The laboratory analyses of free glutamate from condiment/seasonings revealed that the highest free glutamate content was found in MSG (733.29 mg/g). Beside MSG, there were three other condiments that also had high free glutamate content, i.e. premix seasoning (70.77 mg/g in Bogor and 63.66 mg/g in Jakarta), oyster and fish sauce (46.76 mg/g in Bogor), and ready to use seasoning (15.71 mg/g in Jakarta). Although the average condiment/seasonings usage in Bogor (5.39 g/cap/day) was lower than that in Jakarta (9.62 g/cap/day), but the free glutamate intake from condiment/seasonings in Bogor (847.04 mg/cap/day) was higher than that in Jakarta (615.87 mg/cap/day). This was due to the high contribution of MSG that used in higher amount in Bogor.展开更多
Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these subs...Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.展开更多
文摘Monosodium glutamate (MSG) was administrated to rats at doses of 0.6 and 1.6 mg/g body weight for 14 days. Body weight and relative liver and kidney weight of rats were significantly increased. On regard to liver functions, the activities of alanine aminotransferase (ALT) and γ glutamyle transferase (GGT) significantly increased in the serum, on MSG administration, meanwhile, serum total protein, albumin and serum total bilirubin significantly decreased. MSG had adverse effects on kidney functions as serum urea and serum creatinine were significantly increased. Vitamin C (0.3 mg/g body weight) and vitamin E (0.2 mg/g body weight) co-adminstrated with MSG, significantly restored the body weight and relative liver and kidney weights to control levels. In the presence of vitamin C and vitamin E the activities of ALT and GGT in the serum were also significantly reduced to become comparable with control trail. Consequently, serum total protein, albumin and serum total bilirubin were significantly increased in the serum, while serum urea and serum creatinine were significantly decreased after administration of each vitamin. The results showed that MSG at doses of 0.6 and 1.6 mg/g of body weight may cause an adverse effect on the hepatic and renal functions which might be due to oxidative stress induced by MSG on the liver and renal tissue. Supplementation of vitamin C and vitamin E was capable of ameliorating MSG-induced oxidative stress on hepatic and renal functions.
基金supported by the National Natural Science Foundation of China(31972198,31622042)the National Key R&D Program of China(2016YFD0400803,2016YFD0401501)。
文摘As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosodium glutamate(MSG)by using scalp-electroencephalogram(EEG)to identify the most responsive brain regions to MSG.Three concentrations of MSG(0.05,0.12,0.26 g/100 mL)were provided to participants for tasting while recoding their responsive reaction times and brain activities.The results indicated that the most responsive frequency to MSG was at 2 Hz,while the most responsive brain regions were T4 CzA2,F8 CzA2,and Fp2 CzA2.Moreover,the sensitivity of the brain to MSG was significantly higher in the right brain region.This study shows the potential of using EEG to investigate the relevance between different brains response to umami taste,which contributes to better understanding the mechanism of umami perception.
文摘The effects of oral administration of low doses of monosodium glutamate (MSG) on behavioral phenotypes, biomarkers of oxidative stress in the brain and liver enzymes in mice were evaluated in this study. Mice were treated orally with MSG (100, 250 and 500 mg/kg) daily for 21 days before testing for behavioral phenotypes;memory, anxiety, spontaneous motor activity (SMA) and depression. Thereafter, the brain levels of malondialdehyde (MDA) and glutathione (GSH) as well as the activities of liver enzymes, aminotransferase (AST) and alanine aminotransferase (ALT) were determined spectrophotometrically. MSG did not produce significant (P?> 0.05) impairment of memory in the Y-maze test. It also failed to modify the behaviors of mice in the elevated plus maze and light/dark transition tests of animal models of anxiety. MSG had no significant effect on SMA but produced depressive-like symptoms in the forced swim test at a dose of 500 mg/kg. Moreover, it increased the levels of MDA and decreased GSH concentrations in brain tissues of mice. The activity of AST and ALT were elevated in the blood of MSG-treated mice suggesting liver injury. Taken together, these findings suggested that MSG induced oxidative stress in the brain and impaired liver functions but did not produce any behavioral abnormalities in mice at lower doses.
基金supported by the Inner Mongolia Autonomous Region Science and Technology Achievement Transformation Project(CGZH2018035).
文摘Although monosodium glutamate(MSG)is a widely used food additive,its safety and systemic side effects have not been fully clarified.The intestinal flora is closely associated with human health;however,it remains unclear whether MSG consumption can affect health by acting on the intestinal flora.In this study,serum biomarkers,intestinal structure,intestinal immunity,and intestinal flora were examined to investigate the effects of different doses of sodium glutamate on the body,intestinal function,and intestinal flora of mice.The results showed that 30 mg/kg MSG had no significant effect on serum C-reactive protein,trimethylamine N-oxide,angiotensin II,intestinal interleukin(IL)-1β,IL-6,tumor necrosis factor-α,secretory IgA and fecal albumin in mice,but also promoted intestinal development and regulated the intestinal flora.Moreover,1500 mg/kg MSG increased the risk of cardiovascular disease and damaged the intestinal structure and flora.In this study,MSG was also found to be healthier than salt at the equivalent sodium concentration.Collectively,these findings suggested that low doses of MSG were safe for mice and may have some health benefits as a probiotic by promoting intestinal development and regulating the intestinal flora.
基金The authors thank the Brazilian Foundation for Im-provement of Higher Education(CAPES) the Inter-national Glutamate Technical Committee(IGTC)for financial support.
文摘The parenteral or oral administration of monosodium glutamate (MSG) has been reported to have a deleterious effect on the hypothalamic arcuate nucleus, which changes appetite control. This alteration in function may lead to obesity and disorders related to metabolic syndrome, such as alterations in carbohydrate metabolism (glucose and insulin resistance), dyslipidemia and cardiovascular disease. This study evaluates the induction of metabolic alterations due to subchronic consumption of diets containing MSG at levels of 1.0%, 2.5% and 5.0%. Initially the animals (newborn male Wistar rats) consumed the diets containing MSG for a period of 70 days. At the end of this period diabetes was induced by streptozotocin (STZ) and the rats maintained on the same diets for additional 21 days. The induction of diabetes is based on the susceptibility of diabetic animals to metabolic disorders. Methods capable of evaluating the entire metabolic profile of the diabetic condition were used, including biochemical tests and tests able to detect alterations in the organs usually affected by this disease. It was concluded that the consumption of diets containing up to 5.0% MSG did not change the studied parameters for both: diabetic or non-diabetic animals. The alterations observed in the diabetic animals mainly reflected metabolic changes caused by the disease and were not related to the administration of MSG.
基金the Institute for Glutamate Sciences in South America(IGSSA)for their financial support of the English language editing of this manuscriptthe National Council for Scientific and Technological Development for the research scholarship(Process number 306141/2017-5).
文摘Background and Aims: Some studies have recently indicated that dietary monosodium glutamate (MSG) is linked to obesity and the development of diabetes. Both diseases induce cardiovascular changes, such as increases in blood pressure and arrhythmias, including ventricular fibrillation, which may result in sudden death. Here, we aimed to investigate the effects of oral MSG administration on the electrical conduction and histological dysfunctions of the heart in control and diabetic Wistar rats. Methods and Results: Twenty-one-day-old Wistar rats were fed diets containing 0.0%, 1.0%, 2.5% or 5.0% MSG for 70 days. After this period, diabetes was induced with streptozotocin (STZ;50 mg/kg bw) in half the rats and after an additional 21 days period;the electrocardiographic parameters and heart histology were evaluated. Diabetic rats demonstrated a reduction in heart rate as well as an enlargement of the QRS complex and QT and QTc intervals. Nevertheless, those changes are typical of STZ-induced diabetes, mainly because of electrolyte disturbances. The presence of MSG in the diet did not change the parameters evaluated between the group that received MSG and the group that did not receive MSG. Moreover, no histological alterations in the heart were observed due to MSG ingestion. Conclusion: Based on this evidence, diets containing MSG did not interfere with cardiovascular changes due to diabetes;there were no differences in the electrocardiographic and histological characteristics of the hearts of rats treated with MSG.
文摘Free glutamate has been known as flavor enhancer. Commercially, free glutamate is available in form of monosodium glutamate (MSG) crystal. Seasoning or premix may also contain free glutamate or MSG. The aim of the present study was focus on the determination of the usage and potential/actual exposure of consumers to free glutamate from condiment and seasonings. There were several steps of the study, i.e. survey, laboratory analyses, data analyses, and evaluation of total exposure of free glutamate from condiment and seasonings. The survey was conducted to the 110 households in Bogor (rural) and 112 households in Jakarta (urban). The samples of condiment/seasoning were analyzed by using high performance liquid chromatography (HPLC) with fluorescent detector. The condiment/seasonings were categorized into 15 types, i.e. sweet soy sauce, salty soy sauce, fermented soybean paste, tomato sauce, MSG, premix seasoning, fermented fish/shrimp paste, chili sauce, ready to use seasoning, seasoned flour, dip and sauce, mayonnaise and mustard, spread, oyster and fish sauce, and teriyaki and others. The results of condiment/seasonings survey revealed that sweet soy sauce, MSG, and premix seasoning were used by most of households (±71% or more than 80 households) both in Bogor and Jakarta. The laboratory analyses of free glutamate from condiment/seasonings revealed that the highest free glutamate content was found in MSG (733.29 mg/g). Beside MSG, there were three other condiments that also had high free glutamate content, i.e. premix seasoning (70.77 mg/g in Bogor and 63.66 mg/g in Jakarta), oyster and fish sauce (46.76 mg/g in Bogor), and ready to use seasoning (15.71 mg/g in Jakarta). Although the average condiment/seasonings usage in Bogor (5.39 g/cap/day) was lower than that in Jakarta (9.62 g/cap/day), but the free glutamate intake from condiment/seasonings in Bogor (847.04 mg/cap/day) was higher than that in Jakarta (615.87 mg/cap/day). This was due to the high contribution of MSG that used in higher amount in Bogor.
文摘Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.
